To make a marinade (or vinaigrette for salads), or to use on fish, or chicken; Mix with Olive oil, mustard, vinegar or lemon juice & maybe a dash of brown sugar. Or simply sprinkle on just about anything for a touch of flavor.

It makes a fantastic “ranch-ey” dressing mixed with buttermilk, & mayo, sour cream, or yogurt. To make it more of a “godess-ey” ranch, add any combination of green onions, Italian parsley, garlic, & maybe some lemon juice in blender or food processor. This is great on green salads, pasta, potatoes, or rice salads. It’s good for dipping fresh veggies. It is also yummy in mashed potatoes or poured over any fish and baked.

To make a great party dip for chips, crackers, or veggies: (Mix 2 TBS. or more, to taste) with a container LF Sour Cream and one brick light cream cheese. Mix in chopped onion, red bell pepper &/or spinach

Feeling Saucy?
-Add to hollandaise to make an herbaceous sort of bernaise sauce, We’ll call it “MEL(mother earth’s love)NAISE” for eggs benedict or for topping broiled steaks.
-Or one could, in one fell swoop, update & elevate traditional buerre blanc sauce by adding a teaspoon to enhance your fish dishes.
-Take a simple white or bechamel sauce, add some M.E.L. and viola' (or vwhala-la-la) instant "palette singing" flavor sensation.
Or (more boring, but not as silly) just end that last one with "and create an instant flavor sensation.